Blending of bambangan kernel fat-stearin, palm oil mid-fraction and palm stearin to formulate cocoa butter equivalent
Pure vegetable fats and oils often had unsatisfactory properties in speciality fat applications such as cocoa butter equivalent (CBE). There have been substantial studies showing that fat modification using fractionation and blending improves the properties of the pure fats and yields a product with...
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| フォーマット: | 学位論文 |
| 言語: | English English |
| 出版事項: |
2023
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| オンライン･アクセス: | https://eprints.ums.edu.my/id/eprint/39111/1/24%20PAGES..pdf https://eprints.ums.edu.my/id/eprint/39111/2/FULLTEXT..pdf https://eprints.ums.edu.my/id/eprint/39111/ |
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